Hi June,

Yes, even though I have a nonstick pizzelle iron I like to give it a spritz of nonstick cooking spray before I start. I don't have a problem with sticking but the first ones always seem to be not quite the right shape and doneness. But once the iron and I get in sync with heat and timing and have our little rhythm going all is well.

I've tried hazelnut and almond extracts but to me the flavor isn't as pronounced as I'd like. I really like how they taste using all (2 tbsp) pure vanilla extract (not flavoring). Yes, anise is the traditional Italian flavor, which we also like very much. I haven't tried lemon yet - a recipe that I have uses lemon rind in the dough along with lemon extract, I think that would be very good. We really like the chocolate variation and I just saw the Cuisinart manual from a friend's iron and they have a Double Chocolate Pizzelles recipe in it that I'd like to try using the cocoa powder and finely chopped chocolate. I'll post the recipe after this in case you want to try it too.

Happy Holidays!

Betsy